COURSE CURRICULUM

The Bachelor of Health Sciences with a major in Food and Nutrition at La Trobe University requires students to complete 360 credit points, organized across three levels of study, with each level consisting of 120 credit points. The course provides students with a broad foundation in health sciences while allowing specialization through the 120 credit point Food and Nutrition major. Throughout the program, students develop a comprehensive understanding of the relationship between food, nutrition, health, and disease prevention. The major focuses on the scientific principles of nutrition while exploring the social, cultural, environmental, and economic factors that influence food choices, dietary behaviours, and food security. Students gain knowledge of nutrition across different stages of life and develop the ability to assess nutritional needs using evidence-based and culturally safe approaches. The program examines the impact of changing food systems, sustainability challenges, and public health issues related to nutrition and wellbeing. Students build skills in critical thinking, communication, research, and health promotion, preparing them to address nutrition-related challenges at individual and community levels. Through their studies, graduates develop the expertise needed for careers in nutrition, public health, community health promotion, food industries, research, and related health fields. The major also provides a strong pathway for further postgraduate study in areas such as dietetics and advanced nutrition science.